Fish Fry and it’s fantastic. Crab Stuffed Tilapia
When it comes to cooking, I usually find a recipe and use it as a place to start and change it up until my creations get to my lik- ing. I use the “little of this, little of that” method for measuring ingredients so, in case you’re not gifted in that guessing department, I’ve included some real measurements below – the closest to what I think I use, as possi-
ble.The stuff that comes out of a package is easy. I just read the label, so those are dead on.
Prep time 15 minutes, at most. Baking time 45 mins on 375°F. (Preheat!) Mix the ingredients below together in a
bowl.
- 8 oz of crabmeat – or fake crabmeat, depending on your budget (and sometimes I think the fake stuff tastes better in a meal like this.)
- About a cup of Duke’s Fat Free Mayo (Miracle Whip will work, but it’s not fat free.) Something with that little bit of pickle flavor to it seems to make everything better. - Several squirts of spicy brown mustard – maybe about a tablespoon
- One extra large egg (or whatever you have - go plus or minus on the mayo if you have a larger or smaller egg)
- A handful of your favorite bread crumbs – about the same measurement as your egg was.
- Some chopped up celery.
You may want to add some onion, but I don’t let onion get near my seafood, person- ally. A little of this, a little of that from the spice cabinet – I use parsley and paprika. The tilapia I use comes frozen, individual pieces in a one pound bag. One pound gives you about 6 small filets. Thaw it quick and coat it with your favorite light fish fry coat- ing. I have been using Louisiana Seasoned
Place three filets on the bottom. Dump the crab mixture onto those. Put the other three on top. This time I threw a little sliced toma- to under the top layer of fish too. Make it look a little pretty with some bread crumbs, paprika and parsley on top and place it into the preheated oven.
Lately, I’ve been cutting up some sweet potatoes to bake at the same time, (called yams if you were born a Yankee like me.) Drink a glass of wine, or two. It’s done. Eat. Enjoy.
-Colleen Knights
About ten years ago, I was planning to assemble a Southern Rock Cook Book. I only received a few recipe submissions, but some of them were really good. We will be pub- lishing these recipes as we move forward, with our first offering coming from the late, great Jakson Spires. - Buffalo
Jakson Spires' Famous Indian Burgers
2 pounds ground turkey 1 quart salsa
5 cloves chopped garlic 1 teaspoon marjoram 1 teaspoon tarragon
1 tablespoon Spike seasoning Cook like Sloppy Joes.
Brown the turkey, add ingredients simmer mixture 2-3 hours. Add hot sauce to taste
(Jakson was the drummer and songwriter for the band Blackfoot)
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